Spicy Egg Kurma for chapatti

Ingredients:

·         Eggs                         - 4

·         Oil                             - 2 tbsp

·         Onion                        - 2

·         Tomato                      - 2

·         Ginger garlic paste     - 1 tbsp

·         Green chilly                - 1 or 2

·         Red chilly pwd           - 1 tsp

·         Turmeric pwd             - ¼ tsp

·         Coriander pwd            - 1 ½ tsp

·         Cumin pwd                 - ¼ tsp

·         Garam masala pwd     - ¾ tsp

·         Fresh coriander leaves

·         Salt to taste

METHODS:

• ·        Chop the onion, tomato & green chillies.
• ·        Add oil in a pan and heat it.
• ·        Add chopped onion, green chilly, cumin and sauté till it turns light brown.
• ·        Add ginger garlic paste and sauté for a minute.
• ·        Add sliced tomatoes.
• ·        Cook for two minutes in low flame, until the tomato gets cooked.
• ·        Turn off flame and allow the contents to cool.
• ·        Grind it to coarse paste in mixer.
• ·        Add the paste to the same pan and mix well.
• ·        Add red chilly pwd, coriander pwd, turmeric pwd, cumin pwd, garam masala pwd and salt.
• ·        Mix well , add one cup of water and bring to a boil.
• ·        Add finely chopped fresh coriander leaves.
• ·        Make a paste of grated coconut with water.
• ·        Add the thick coconut paste, combine and simmer for 5 mins.
• ·        Now break the eggs and add it directly one by one, to the boiling curry.
• ·        Simmer for 4 to 5 minutes.
• ·        Take care not to stir the curry in between. This helps the egg to cook as a solid piece, else the korma would be mashed up.
• ·        Now, Flip the egg gently to the next side to get cooked.
• ·        Once it is done, add coriander leaves
• ·        Now delicious egg korma ready.
• ·        Serve hot with chopped coriander leaves garnishing.